Saturday, November 29, 2008

CARAMEL CAKE WITH CARAMEL FROSTING

Once again, it is that very special time of the month when we, The Daring Bakers, proudly blog about our latest baking challenge and it's outcome. It is always a very exciting moment as we all get to see the marvelous creations of the other members and also, because the nature of the next challenge will soon be revealed...

To tell you the truth, when I first had a glimpse at the November recipe, I thought that it was not going to be my most unforgettable and memorable cake ever baked as a DB. I stupidly believed it would just be a good cake, nothing more... Well, I'm glad to inform you that fortunately, I was awfully wrong (only idiots don't change their mind)!

The apparent simplicity of the recipe can be quite misleading even if there is one major difficulty (not for me, though) residing in the making of the "Caramel Sauce". This cake is far from being uninteresting; it is unique and terribly good...

Shuna Fish Lydon's (see her site) "Caramel Cake With Caramel Frosting" is heavenly! Although, it is made only with humble ingredients (flour, butter, milk, sugar, vanilla), it's taste is, on the contrary, very subtle, complex and refined.

Just like spice cake, the "Caramel Cake" is somewhat dense, yet moist and smooth as well as slightly "rubbery" (in a very pleasant way) and has a wonderful caramelly fragrance. The "Caramelized Butter Frosting" is just drop-dead gorgeous. The nutty flavor of the caramelized butter adds much spiffiness and scrumptiousness to the whole and that little pinch of salt gives the frosting even more character/body (it also cuts the sweetness). As if it was already not decadent enough, the leftover "Caramel Syrup" can be drizzled over the cake, thus making it ever more irresistible.

6. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients (This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.).7. Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.8. Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Method for the "Caramel Syrup":9. In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame (Cook until smoking slightly/dark amber.).10. When color is achieved, very carefully pour in one cup of water (Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.).Whisk over medium heat until it has reduced slightly and feels sticky between two fingers (Obviously wait for it to cool on a spoon before touching it.).

Method for the "Caramelized Butter Frosting":11. Cook butter until brown. Pour through a fine meshed metallic sieve into a heatproof bowl, set aside to cool.12. Pour cooled brown butter into mixer bowl.13. In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time.14. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated.15. Add salt to taste.

Assembling the "Cake":16. Divide the cake into 2 equal parts.17. Using a pastry brush, moisten the bottom part/layer with 6-7 Tbs of "Caramel Syrup".18.Spread the bottom layer with a 1/4-inch/6mm thickness "Caramel Frosting".19. Close the cake.20. With a metal spatula in hand, spread the remaining "Caramel Frosting", making sure to cover both the top and sides of the cake.

Remarks:Cake:It will keep for three days outside of the refrigerator.Caramelized butter frosting:It will keep in fridge for up to a month.To smooth out from cold, leave at room temperature until "warm", then mix with paddle attachment until smooth and light.Caramel Sauce: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.Stop cooking any caramel recipe or variation when it reaches 107° C (225°F) or, for a sauce that thickens like hot fudge over ice cream, 108° C (228°F). Pour it into a sauceboat to serve or into a heatproof jar for storage. The sauce can be stored in the refrigerator for ages and reheated gently in the microwave or a saucepan just until hot and flowing before use. You can stir in rum or brandy to taste. If the sauce is too thick or stiff to serve over ice cream, it can always be thinned with a little water or cream. Or, if you like a sauce that thickens more over ice cream, simmer it for a few minutes longer.

Serving suggestions:Drizzle some "Caramel Syrup" over a slice of the cake and serve.Depending on your audience you can serve it for any occasion with just about anything from milk to sweet or bubbly wine.

Your caramel cake really look very decadent. The layer look so perfect, and caramel drizzled on the cake look absolutely tempting. As always, you done a very superb work with daring baker's challenge.Cheers,Elra

It's funny how different people see things differently. I had the opposite thought. I believed the cake would be super great, and after tasting it, I really didn't like it. Perhaps if I tasted your lovely cake I would have changed my mind.

I love the different thicknesses for the layers and your great comments about the cake. Yes it is a very complex and I have to day one of the better cakes I have made. It was light and super moist and even better the next day. Thanks for your comments on my blog. Happy holidays to you and your kin.

Oh my goodness, Rosa, your caramel cake looks beyond amazing! Its like a pretty confection in a fancy pastry shop window! You did a picture perfect job with this challenge...wow, posts like these really make me miss being a Daring Baker!

so funny. i found shuna's site sometime last year and bookmarked this as a recipe to try. i did sometime in the fall and it was excellent. i admit making the caramel sauce made me a bit nervous though! ;) your's looks spectacular.hugs